Effect of electrolyzed water on physicochemical and sensory qualities of beef
During beef processing, contamination by microorganisms from diverse sources poses a significant risk to its quality and safety. This contamination can lead to reduced shelf life, compromised meat quality, and increased health hazards. In recent years, electrolyzed water (EW) has emerged as a promis...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2024-07-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/357 |
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| author | G. Biswas Md. S. Islam S. M. M. Rahman S. M. A. Al Mamun |
| author_facet | G. Biswas Md. S. Islam S. M. M. Rahman S. M. A. Al Mamun |
| author_sort | G. Biswas |
| collection | DOAJ |
| description | During beef processing, contamination by microorganisms from diverse sources poses a significant risk to its quality and safety. This contamination can lead to reduced shelf life, compromised meat quality, and increased health hazards. In recent years, electrolyzed water (EW) has emerged as a promising solution for sanitizing and cleaning beef. The purpose of this study was to evaluate the physicochemical and sensory qualities of beef that had been treated with EW. In this experiment, there were three replications with a factorial Randomized Complete Block Design (RCBD). Factor-A: consisted of six (06) treatments concentrations: T0 = Control sample (fresh water); T1 = 10 ppm electrolyzed water; T2 = 20 ppm electrolyzed water; T3 = 30 ppm electrolyzed water; T4 = 40 ppm electrolyzed water; T5 = 50 ppm electrolyzed water; Factor-B: consisted of three (03) durations: TM1 = 5 minutes; TM2 = 10 minutes; TM3 = 15 minutes. The findings showed that the moisture content (%), crude protein (%), ether extract (%) and ash content (%) of beef samples ranged from 72.31 ± 0.29 to 73.93 ± 0.30, 19.95 ± 0.16 to 21.91 ± 0.19, 4.28 ± 0.09 to 5.06 ± 0.09, 1.29 ± 0.09 to 1.76 ± 0.07 respectively. Beef's proximate composition (moisture, crude protein, ether extract, dry matter, and ash) and physical analyses (cooking yield, cooking loss, and pH) were not significantly affected by the EW treatments (p > 0.05). However, drip loss and beef color showed substantial significant effects (p < 0.05). Findings suggest that EW treatments with concentration up to 50 ppm can effectively decontaminate beef while maintaining its nutritional and sensory properties. |
| format | Article |
| id | doaj-art-ec9f1e3f33d1412da69ff32fcd1fef76 |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2024-07-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-ec9f1e3f33d1412da69ff32fcd1fef762025-08-20T03:01:01ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2024-07-019218018710.21323/2414-438X-2024-9-2-180-187262Effect of electrolyzed water on physicochemical and sensory qualities of beefG. Biswas0Md. S. Islam1S. M. M. Rahman2S. M. A. Al Mamun3Agrotechnology Discipline, Khulna UniversityAgrotechnology Discipline, Khulna UniversityBiotechnology and Genetic Engineering Discipline, Khulna UniversityAgrotechnology Discipline, Khulna UniversityDuring beef processing, contamination by microorganisms from diverse sources poses a significant risk to its quality and safety. This contamination can lead to reduced shelf life, compromised meat quality, and increased health hazards. In recent years, electrolyzed water (EW) has emerged as a promising solution for sanitizing and cleaning beef. The purpose of this study was to evaluate the physicochemical and sensory qualities of beef that had been treated with EW. In this experiment, there were three replications with a factorial Randomized Complete Block Design (RCBD). Factor-A: consisted of six (06) treatments concentrations: T0 = Control sample (fresh water); T1 = 10 ppm electrolyzed water; T2 = 20 ppm electrolyzed water; T3 = 30 ppm electrolyzed water; T4 = 40 ppm electrolyzed water; T5 = 50 ppm electrolyzed water; Factor-B: consisted of three (03) durations: TM1 = 5 minutes; TM2 = 10 minutes; TM3 = 15 minutes. The findings showed that the moisture content (%), crude protein (%), ether extract (%) and ash content (%) of beef samples ranged from 72.31 ± 0.29 to 73.93 ± 0.30, 19.95 ± 0.16 to 21.91 ± 0.19, 4.28 ± 0.09 to 5.06 ± 0.09, 1.29 ± 0.09 to 1.76 ± 0.07 respectively. Beef's proximate composition (moisture, crude protein, ether extract, dry matter, and ash) and physical analyses (cooking yield, cooking loss, and pH) were not significantly affected by the EW treatments (p > 0.05). However, drip loss and beef color showed substantial significant effects (p < 0.05). Findings suggest that EW treatments with concentration up to 50 ppm can effectively decontaminate beef while maintaining its nutritional and sensory properties.https://www.meatjournal.ru/jour/article/view/357efficacyelectrolyzed waterproximate compositionmeatcharacteristics |
| spellingShingle | G. Biswas Md. S. Islam S. M. M. Rahman S. M. A. Al Mamun Effect of electrolyzed water on physicochemical and sensory qualities of beef Теория и практика переработки мяса efficacy electrolyzed water proximate composition meat characteristics |
| title | Effect of electrolyzed water on physicochemical and sensory qualities of beef |
| title_full | Effect of electrolyzed water on physicochemical and sensory qualities of beef |
| title_fullStr | Effect of electrolyzed water on physicochemical and sensory qualities of beef |
| title_full_unstemmed | Effect of electrolyzed water on physicochemical and sensory qualities of beef |
| title_short | Effect of electrolyzed water on physicochemical and sensory qualities of beef |
| title_sort | effect of electrolyzed water on physicochemical and sensory qualities of beef |
| topic | efficacy electrolyzed water proximate composition meat characteristics |
| url | https://www.meatjournal.ru/jour/article/view/357 |
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